Tuesday, July 6, 2010

I love a good bolognese made from scratch and this bolognese was one of the fastest (if you don't count pouring Dolmio bolognese over ground beef and serving that) and easiest to make. This is a basic recipe intended for further use so it only had to contain the most basic vegetables and spices so they won't overwhelm whatever it is supposed to be a part of later on. I thought it tasted quit well but as Carina said, there is absolutely nothing funky about it. Take a look at Carina's experiences with this dish - HERE

Anyway here's the recipe for a large portion, which you can split up into smaller portions and freeze for an easy dinner on a busy day.

Cut the onions, carrots and celery into fine squares. Peel the garlic cloves and chop it finely, then fry it in the pot with olive oil. Add the meat and brown it. Add the chopped vegetables along with tomato purée, bay leaves, and thyme and let it simmer for about 5 minutes. Add the skinned tomatoes and the sugar and let it simmer for another 20 minutes. Season it with salt and pepper.